Pizza in Teglia

Doesn't that sound great? In the English translation, it's pizza in a tin. But Bernardi prepares it absolutely Italian and so the sheet pizza becomes a taste explosion. We have translated the recipe for you here in the blog, but it is available for pdf download in the original. Bernardi always describes his recipes very precisely for his dough kneaders, but of course they also work if you knead the doughs by hand.

700 g flour 405 or 550 (in Italy: type 0)

300 g einkorn flour 

750 ml water 

40 g extra virgin olive oil 

7 g brewer's yeast 

50 g refreshed sourdough 

25 g salt

Put the flour in the bowl of the Miss Baker®. Crumble the yeast and add to the flour in the bowl with the sourdough. Add 600 g of water and knead at low speed. When the flour has absorbed all the water and formed a smooth gluten net, add the remaining water in small doses so that it can be absorbed before you add more. Finally, add the salt and mix in the oil. Continue kneading until a smooth gluten net has formed. At this point, remove the dough from the Miss Baker® and place it in a container lightly greased with oil. Cover with a damp cloth and leave to stand at room temperature for about 1 hour. Then place in the refrigerator for 10 hours. Possibly with reinforcement folds every 3-4 hours.  Once the dough has matured into a mass, divide into portions; for pizza in baking tins as in this case: amount of dough 300-500g (or balls of 175-200g for the classic round shape of pizza). Then put the containers with the dough portions back in the fridge for 10 hours. 

After this time, take the dough out of the fridge and leave it to rise at room temperature for about 4 hours until it has doubled in volume. Carefully turn out or roll out the dough on a baking tray greased with olive oil. Leave the dough to rest for 15 minutes to relax the gluten network and then spread it out to cover the entire size of the tray. Prick the dough with a fork so that it does not bubble when baking. Leave it to rise in the baking tin for at least 40 minutes. 

Finally, add the tomato puree and bake in the oven at 230° for 15 minutes. Spread the chunky mozzarella and bake for another 3-5 minutes. Garnish with fresh basil at the end of baking.